Vintage recipes from a century ago. Long before refrigerators and electric stoves these recipes tell not only how we ate, but how we lived.

08/12/2013

A Good Crust for Great Pies ~ 1805

To a peck of flour, add the yolks of three eggs; then boil some water, and put in half a pound fried suet, and a pound and half of butter. Skim off the butter and suet and as much of the liquor as will make it a light good crust; work it up well, and roll it out.

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